Combine
caramels and cream in a small saucepan over low heat. Stir until
completely smooth; set aside. In a separate bowl, combine melted
butter, brown sugar, flour, oats, and baking soda. Pat half of the
oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for
10 minutes. Remove pan from oven and sprinkle chocolate chips over
crust. Pour caramel mixture over chocolate chips. Crumble remaining
oatmeal mixture over caramel. Return to oven and bake an additional
15-20 minutes, until the edges are lightly browned. Remove from oven
and cool completely before cutting.*A stint in the fridge will help
them cool off if you're pinched for time. They shouldn't be served
cold, but all of that molten caramel takes a long time to cool down.
They should be stored and served at room temperature.**To make a 9x13" version, simply double the amounts.